Vegan chocolate frosting
The ultimate vegan chocolate frosting recipe that will revolutionize your baking!
Imagine creating a delicious, creamy chocolate frosting that is not only incredibly delicious, but also completely vegan. Whether for cupcakes, cakes or tarts – this recipe is so versatile that it will enhance any of your baking creations. Get ready because this frosting will be your new favorite recipe in the vegan baking world!
Are you looking for a way to take your vegan baked goods to the next level? Then our vegan chocolate frosting is just right for you! Perfect for fluffy cupcakes, moist cakes and impressive cakes – this frosting is easy to prepare and will delight your guests. Let’s get started and discover the magic of this versatile frosting!
Can you store frosting in the fridge?
Frostings are ideal for making in advance. Feel free to prepare it, keep it cool in the fridge and then drape it freshly onto the cake or cupcakes after a few hours.
What is the difference between frosting and cream?
Frosting comes from America and is a sweet cake icing, mostly used on cupcakes. Frosting was originally made from butter and can be compared to German buttercream. Today, however, frosting is often made from cream cheese or sour cream – so it is lower in calories, tastes lighter and fresher. We have a vegan version with vegan cream cheese for you!
What does frosting taste like?
Cream cheese frosting has its own slightly sour and salty taste, especially if you don’t cover it up with an incredible amount of powdered sugar. For me, the sweetness used here is just right to balance out the cream cheese.
Preparation time: 60 minutes
INGREDIENTS
Ingredients for cake batter or cupcake batter:
- 100g chopped chocolate
- 4 eggs
- 1 pinch of salt
- 170g sugar
- 1 pkg vanilla sugar
- 125ml water
- 125 ml oil
- 250 g flour
- 1 pkg baking powder
- Oil for greasing the mold
For decoration:
- dried rose petals
- Sugar sprinkles
For the gluten-free alternative, replace the 250 g flour with:
- 150g rice flour
- 75 g corn starch or potato starch
- 10 g locust bean gum
- 10 g psyllium husks
Ingredients for chocolate frosting:
- 100 g vegan dark chocolate
- 300 g vegan cream cheese (room temperature)
- 2-3 tbsp agave syrup
- 1 pinch of salt
PREPARATION
- For this simple oil cake, separate the eggs and beat the egg whites with a pinch of salt and a hand mixer until stiff peaks form.
- Then beat the yolk, sugar, vanilla sugar, water and oil in another bowl until fluffy, mix the flour with baking powder or, for the gluten-free alternative, mix all the flours together well and stir into the yolk mixture.
- Peel the pears, core them and cut them into small pieces.
- Fold the chopped chocolate and the pear pieces into the mixture.
- Now just fold the egg whites into the mixture and stir into a creamy dough.
- Then bake the dough in a cake tin or Bundt cake pan greased with butter at 180 degrees (top/bottom heat) in the preheated oven for approx. 25-30 minutes. If you use several small molds, the baking time is reduced.
- Melt the vegan dark chocolate in a water bath.
- Then mix with the room temperature vegan cream cheese.
- Season with agave syrup and salt.
- Decorate the cake, cake or cupcakes with the cream.